I love Mexican cuisine as much as Tex-Mex food. I mean, who would say no, right?! A bit of Texas with a bit of Mexico and you get an amazing combo bursting with flavor.

These beef taco bowls are just incredibly tasty. You can make it more spicy or mild. It is all how you prefer your food, that is why you have to taste.

Add a pinch of this and that until you reach your preference. I always say you can add more seasoning later, so add just a pinch or two and taste.

I love spicy food as well as my children but my husband does not. Well, he likes it a little, but not much.

I really hope that you all like this easy recipe. You can modify this one to meet your lifestyle requirements, such as low carb.

Click Here for More Mexican Influenced meals.

I love serving this beef over cauliflower rice or in low carb tortillas, as well as making my lunch box into this amazing taco salad.

My family absolutely love this type of meals. Usually they add refried beans or even chili beans. Such a comfort food that most people just love, and it is really simople to prep.

You can even prep ahead, refrgirate and serve later. It is as simple as it sounds.

Yield: 4 Servings

Beef Taco Tortilla Bowls

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This tasty Beef taco recipe is the closest to classic Tex-Mex Style version of tacos. It is easy and very delicious.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 pound (453g) Ground Beef 80/20
• 1 tablespoon Onion powder
• 1/4 tablespoon Garlic powder
• 1/2 tablespoon Chili powder (close to 2 teaspoons), or to please your taste
• 1 teaspoon dried Oregano
• 1 teaspoon Cumin
• 1 Tablespoon Adobo Sauce
• 1/4 cup Tomato Sauce
• Salt and ground black pepper to taste

TOPPING OPTION:

• Cheddar Cheese, shredded
• Tomatoes, diced
• Shredded Lettuce
• Red Onion, diced
• Parsley or cilantro, chopped
• FRESH or pickled Jalapenos
• Sour Cream
• Guacamole or plain Avocado
• Taco Tortilla Bowls, shells or soft tortillas

Instructions

1. In a large skillet, brown ground beef sprinkled with seasonings over medium heat.
2. Remove as much grease as possible then stir in adobo and tomato sauce and lastly season with salt and ground black pepper to taste. Simmer over low heat for additional 5 minutes.
3. Serve immediately and with desired toppings.

Notes

You may serve beef in soft tortillas, taco shells or taco bowls.

Toppings are up to you. 

If you do not eat tortillas, you can serve this beef over rice or cauliflower rice. Or use Low Carb Tortillas

You may add beans or even refried beans.

You may even make your own bowls. Check out my Amazon Store for more details.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Please, comment and tag me if you make it. Or just post a pic on Instagram and tag me @sandraseasycooking so I can re-post. Make sure to use my hashtag #sandraseasycooking. Thank you, guys, for all your support!!!

When I look at this Meatball Marinara Sandwich or a Sub, I would just say “Hello, Gorgeous”

It looks absolutely mouthwatering and it tastes as you would expect, outstanding! My family loves a good sandwich and this one is one their favorite. I cannot run from the fact that we are just sandwich family.

With that being said, I worked really hard to perfect many to be lip-smacking delicious.

Check my amazing Sandwich, Sliders and Wrap Ideas

Most importantly, if you do not eat pork, you may use higher fat in beef. I just use pork because it keeps meatballs taste great, but you can totally omit and use more ground beef.

If you make this one please make sure tag me on instagram @sandraseasycooking and use hashtag #sandraseasycooking

Believe it or not, this helps me discover it and other could check it out as well. I always reshare on my stories your food creations using my recipes. Furthermore, thank you so much for all your support.

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Meatball Marinara Sub

Serves 4 to 5, depending on the size of the meatballs.

Course Brunch, Main Course

Cuisine American, Italian

Keyword beef, sandwich, brunch, dinner, lunch

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 to 5 servings

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 pound Ground Beef 85/15 fat
• 1 pound Ground Pork
• 1/2 Medium Onion minced
• 3 cloves garlic finely minced
• 2 ounces grated Parmigiano-Reggiano grated
• 1/4 cup loosely packed fresh Parsley leaves minced
• 1 teaspoon dried oregano
• 3 teaspoons kosher salt
• 1 teaspoon Freshly ground black pepper
• 2 large Egg Yolks
• 1/4 cup Plain Breadcrumbs
• 2 jars Marinara Sauce get good quality or make your own, recipe below.

Homemade Marinara Sauce:

• 2 cans 15 oz each of Skinless Tomatoes
• 1/2 tablespoon Italian herb blend
• 4 cloves of crushed and minced garlic
• 1 tablespoon Onion Powder
• Salt to taste
• 1 tablespoon EVOO

Instructions

1. Combine all the ingredients for meatballs and mix very well with your hands. If you do not like touching meat then use kitchen gloves. You can do this overnight and make them the next day.

2. Preheat the oven on 375 F (190C)

3. Make meatballs. Oil your hands, you can form them easily. I use about 2 tablespoons of the meat mixture and roll between my palms.

4. Place all the meatballs in the baking pan and bake for 20 minutes or until they are brown on all sides. You can also turn them few times to make sure they are getting that nice crunchy brown color on all sides.

5. You do not have to oil the baking pan, extra fat from the meatballs will come out even though they are very low in fat, some of it will still come out.
6. Once they are done, put them on the paper towel and cover either with the lid or extra paper towels.
7. Add meatballs in the pot with Marinara Sauce, turn the heat on simmer and allow all the flavors to marry for about 15 minutes.

How to make Marinara Sauce

1. Turn the heat to medium-high and combine all the ingredients, until heated through them turn the stove temperature down.
2. Add about 1/3 cup of water and allow it to simmer for about 15 minutes with a lid on.
3. Stir everything, then transfer to heat safe food processor or a blender.

4. Put it back in the pot and heat until bubbles, about 10 minutes or so. Turn off the heat, cover and wait until ready to be used. You do not have to add meatballs in the sauce, but they taste so much better if they simmer in the sauce for a bit.

Recipe Notes

Note If you do not eat pork omit, of course. You may use higher fat content in ground beef. Also, use more beef since you are omitting pork.

You may use any sub or sandwich bread that you prefer.

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For some people letting go of summer is hard, and some people live with summer all year round. We make this recipe all summer long and I am officially letting go of summer with these amazing Sweet Pan-Roasted Peppers with Garlic Infused Sauce.

I am reposting my old, lost in “translation” recipe. So many of my recipes did not make it when I made a transfer last year so I will be slowly but surely adding them back one by one.

I had this pepper dish for a while on my mind. It is also a delicious side dish that I grew up eating, however, my husband actually refused to taste it for a few years. 

He listened to my idea, and said in a little sarcastic tone of voice: “Really! Are you actually going to post peppers on your blog?”

My men always liked his peppers raw. However, when it comes to cooked peppers you would find it on the side of his plate.

Without even thinking I went to the kitchen to prepare my peppers. Yes, I felt disappointed and little upset about what he said. 

Cooking is very therapeutic for me so I tried to erase completely what he said earlier. 

When the sweet peppers and garlic hit that skillet with a bit of olive oil, you can smell the aroma wrapping my whole kitchen.

Once I poured the sauce in and started to slowly stir, I think my neighborhood was infused with pepper-garlic flavor. Who doesn’t like that aroma? 

I set up everything for the photo-shoot, but with a corner of my eye, I could see my Nebs slowly walking toward the kitchen. You see, he did not notice that I can see him stretching on his toes trying to figure out what smells so good.

Finally, I finished and he said no, I will not eat that. It’s like trying to convince two-year-old to eat peas.

Check more recipes with peppers

I dipped the bread in the rich and creamy garlicky sauce and pushed it in his mouth like he was 2 years old and refusing to eat his peas.

All you can see is confusion in those big brown eyes. He was not expecting the taste to be an amazing explosion of the flavor playing with his taste buds. 

Well, I had to take my plate because he took this whole skillet. I ended up doing one more round of these roasted peppers with creamy garlic sauce.

However, the second time he was in the kitchen watching me making this simple dish.

This recipe is flavorful, very tasty and it goes beautifully if you pair it with something from the grill.

CLICK HERE FOR MORE TASTY SIDE DISHES

Actually, I like them spicier, for example, hot banana peppers or the addition of one chili pepper mixed with the sweet ones.

My mouth is watering just by thinking about it! If you love peppers as much as I do, then you got to try it!

It’s really very simple and I tried to simplify the recipe as much as I could so you won’t be able to make any mistakes. 

These peppers are amazing with my Pork Schnitzels

If you make my Pan-Roasted Peppers with Garlic Infused Sauce or another recipe please tag me. On Instagram @sandraseasycooking.

Yield: Serves 4

Sweet Pan-Roasted Peppers with Garlic Infused Sauce

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Easy, and delicious side dish.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 Tbsp. Olive oil
• 1 lb. Sweet Peppers, small
• 1/4 tsp. Sea Salt /or to taste
• 3 Garlic cloves minced
• 1/2 cup Sour Cream
• 1/2 cup Half and Half
• 1 Tbsp. Unsalted Butter
• 1/4 tsp. Crushed Red Pepper

ROUX

• 1 tbsp. All-purpose flour or any other thickener
• Splash of cold water
• Mix until smooth in texture and add as needed to make the sauce thicker.

GARNISH

• Dried or chopped parsley

Instructions

1. Heat the pan with oil on medium-high temperature. Prepare peppers ahead by washing and pierce them with a knife on one place to prevent from bursting, and they cook much faster. They will start smoking fast in the hot pan. Keep moving peppers and turning them around so each side could get a nice color -Brownish or deep golden.
2. Turn down the heat to a lower temp and put in the minced garlic. Season with a good pinch of salt.
3. Cook for the next minute on low so the garlic gets their flavor out.
4. Find fitted lid for the pan or skillet and measure about 2 tablespoons of water.
5. Turn the heat to medium again, pour the water and immediately close with a lid tightly. Let the peppers get steamed up for about 4 to 5 minutes and they will get softer.
6. Mix together sour cream and a half and a half until well combined and smooth.
7. Pour the sauce into the skillet and stir.
8. Add butter and crushed chili pepper; keep stirring around the peppers.
9. Lastly, mix together Roux by adding in a bowl 1 tablespoon of flour and add just a splash of water, mix very well until the texture is smooth, no lumps. The texture needs to be thick, but still pourable.
10. Pour slowly into the skillet and keep stirring. You do not need the whole Roux if the sauce is thick enough, discard Roux if you have any left.
11. Garnish it with dry parsley and serve immediately.

Notes

You can use any peppers, sweet or spice and of course any color that you desire. However, if you use regular sized peppers than you will need to slice them at least in quarters and take the seeds out, and more time until they can get softer.

You do NOT have to use any Crushed red pepper or anything spicy if you cannot handle or don’t like spicy food. It is optional, and you are in control how much is too much.

If you don’t have half and half or heavy whipped cream just use milk. It works fine with milk because when you are using roux it will become creamy.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest